Kimchi Fried Rice

I don’t eat fried rice all that often. At restaurants, if fried rice is on the menu, I usually skip it and order something else. Its not that I dislike fried rice. Actually, I’m a pretty big fan. However, fried rice tends to be a little boring at most restaurants. Or too greasy.

I do love making fried rice at home. Its easy to make, and its an easy way to use up ingredients in your fridge before they turn. Most recipes will note about using leftover rice, because the texture holds up well in the frying process. I actually like using multi grain rice, because the rice is heartier and holds up even when fresh.

My fried rice recipe changes whenever I make it, but I was especially happy with this outcome.

Ssamjang is a korean paste made of korean chile paste, korean fermented bean paste, and other ingredients. You can buy pre-made, or make your own. For the ease of this recipe, I used the pre-made type.


Kimchi Fried Rice
1-2 servings (depends how hungry you are)

2 oz pork belly (you can sub with bacon), cut into bite-size pieces
1/2 cup kimchi, cut into bite-size pieces
1/2 shallot, sliced
1 teaspoon garlic, minced
1 thai chile, minced
1 cup wild grain mixed rice, cooked
1 teaspoon ssamjang
1 egg
1 cup bean sprouts
1 stalk green onion, minced
1 teaspoon sesame oil
red chile threads
sesame seeds
vegetable oil


  1. In a skillet over medium heat, pour a little vegetable oil, just enough to coat the bottom of the pan. Once the oil is heated, add in the pork belly. Cook the pork belly until it starts to change color a little bit, about a minute or two. Then add the kimchi, shallot, garlic, and thai chile. Sautee for three minutes or so, till the ingredients start to soften.
  2. Add the rice. Use your cooking utensil to break up the rice into individual grains if needed. Add the ssamjang and stir fry for a minute or two until incorporated with the other ingredients.
  3. Push everything in the skillet to the side, and add a tiny bit more oil. Add the egg, and use your cooking utensil to break up the egg and slightly scramble. Before the egg is fully scrambled, mix the rest of your ingredients in the skillet with the egg slightly. You want the egg to be combined with the other ingredients, but you want to have chunks of egg visible.
  4. Add the bean sprouts, and stir to combine with the other ingredients in the skillet. Cook for another minute or two, until the bean sprouts start to soften. Turn off the heat and add sesame oil.Taste and add salt if needed.
  5. Serve the rice garnished with the green onion, sesame seeds, and red chile threads.

2 thoughts on “Kimchi Fried Rice

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